Legends of Texas Barbecue Cookbook (häftad)
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Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
304
Utgivningsdatum
2016-04-19
Förlag
Chronicle Books
Medarbetare
Savell, Jeffrey W.
Illustratör/Fotograf
Full-colour images throughout
Illustrationer
Full-colour images throughout
Dimensioner
234 x 183 x 20 mm
Vikt
817 g
Antal komponenter
1
ISBN
9781452139982

Legends of Texas Barbecue Cookbook

Recipes and Recollections from the Pitmasters

av Robb Walsh
Häftad,  Engelska, 2016-04-19
151
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If barbecue in Texas is a religion, this book is its bible. Originally published in 2002, this revised and updated edition explores all the new and exciting developments from the Lone Star State's evolving barbecue scene. The 100 recipes include 32 brand-new ones such as Smoke-Braised Beef Ribs and an extremely tender version of Pulled Pork. Profiles on legendary pitmasters like Aaron Franklin are featured alongside archival photography covering more than 100 years of barbecue history. Including the basic tools required to get started, secrets and methods from the state's masters, and step-by-step directions for barbecuing every cut of meat imaginable, this comprehensive volume presents all the info needed to fire up the grill and barbecue Texas-style.
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"In 2002, Robb Walsh's Legends of Texas Barbecue Cookbook hit the sweet spot for lovers of smoked meat. The book was part travelogue, part instruction manual, with a side of history thrown in. Texans hit the road, book in hand, searching out the pitmasters profiled in its pages. Then they went home and attempted to master the smoke ring. Now Walsh is back with a new edition (Legends of Texas Barbecue Cookbook, updated edition, by Robb Walsh, Chronicle Books, $22.95), promising updates and 32 new recipes. If your old copy is worn, tattered and splashed, it's time to trade up. If you are late to the barbecue and don't know the likes of Bryan Bracewell, Vencil Mares and Lorenzo Vences, consider it an investment in your education." -Cathy Barber, Dallas Morning News "The original edition was valuable and groundbreaking. This updated version is even better." -Jim Shahin, Washington Post "My original copy of Legends of Texas Barbecue has been with me since the beginning. It's badly worn with dog-eared pages and plenty of grease and BBQ sauce stains. A lot has changed since those days, and Robb Walsh has been there to help shape and document the evolution of Texas barbecue. This new edition is a must-have." -Aaron Franklin

Övrig information

Robb Walsh is a food editor, food critic, radio commentator, cookbook author, and three-time winner of the James Beard Award. He resides in Galveston, Texas.

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